Mother's Day Iced Matcha Latte (Print Version)

Iced matcha with silky vanilla cold foam—layered green tea and creamy milk, sweeten with honey or maple to taste.

# Components:

→ Matcha Latte

01 - 2 tsp high-quality matcha green tea powder
02 - 120 ml (1/2 cup) hot water (about 80°C / 176°F)
03 - 240 ml (1 cup) cold milk or dairy-free alternative
04 - 1–2 tbsp honey or maple syrup (optional, to taste)
05 - Ice cubes

→ Vanilla Cold Foam

06 - 120 ml (1/2 cup) cold heavy cream
07 - 120 ml (1/2 cup) cold milk or dairy-free creamer
08 - 1 tbsp vanilla syrup (store-bought or homemade)

# Directions:

01 - In a small bowl, sift the matcha powder. Add the hot water and whisk briskly with a bamboo whisk or small regular whisk until fully dissolved and frothy.
02 - Stir in honey or maple syrup to the warm matcha, adjusting sweetness to taste.
03 - Fill two tall glasses with ice cubes. Pour the cold milk evenly into the glasses, then gently pour the prepared matcha over the milk to create a layered effect.
04 - In a small mixing bowl or frother, combine heavy cream, cold milk, and vanilla syrup. Froth with a milk frother or whisk vigorously by hand until the mixture is thick, pillowy, and about doubled in volume.
05 - Spoon the vanilla cold foam generously over each matcha latte.
06 - Serve immediately with a straw and enjoy!

# Expert Advice:

01 -
  • You'll feel like a barista in your own kitchen—this foam is so lush, everyone will think it's from a trendy café.
  • The balance of earthy matcha and sweet vanilla cold foam somehow tastes even better when shared on a slow morning.
02 -
  • Whisking the matcha properly—never skip sifting or you’ll wind up with stubborn clumps in your latte.
  • Letting the foam whip just enough (soft peaks, not stiff) gives it that dreamy texture that melds with the latte instead of floating apart.
03 -
  • Always sift matcha, even if you’re tempted to skip—this ensures the smoothest texture and no powdery bits at the bottom.
  • Homemade vanilla syrup is surprisingly easy and can be customized—try adding a pinch of sea salt for extra depth.
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